Cheesy Baja Chicken Skillet (Printable)
Juicy chicken and bell peppers in Baja spices, topped with melted Monterey Jack and cheddar.
# What You'll Need:
→ Meats
01 - 1 pound boneless, skinless chicken breasts, sliced into strips
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
→ Spices
07 - 1 and 1/2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Dairy
13 - 1 cup shredded Monterey Jack cheese
14 - 1/2 cup shredded cheddar cheese
→ Pantry
15 - 2 tablespoons olive oil
16 - 1/4 cup chicken broth or water
17 - Juice of 1 lime
→ Fresh
18 - 2 tablespoons fresh cilantro, chopped
# Step-by-step:
01 - Warm olive oil in a large skillet over medium-high heat.
02 - Add sliced chicken breasts and cook, stirring occasionally, until lightly golden and cooked through, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, add additional oil if necessary. Sauté red, yellow, and green bell peppers with the red onion until softened, around 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until aromatic.
05 - Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix well so the vegetables are evenly coated.
06 - Return chicken to the pan. Pour in chicken broth and lime juice, scraping up any browned bits to deglaze the skillet. Stir until combined.
07 - Reduce heat to low. Sprinkle Monterey Jack and cheddar cheese evenly across the surface.
08 - Cover and let cook for 3 to 5 minutes until cheese is melted and bubbling.
09 - Top with fresh cilantro and serve immediately.
# Expert Advice:
01 -
- There’s a sneaky magic to the way the cheese pulls and stretches with every bite—you’ll see why it’s been on repeat here.
- It’s fast, deeply satisfying, and the cleanup is a cinch, so you can keep dinnertime effortless and delicious.
02 -
- If the peppers cook too long, they’ll turn watery and limp—five minutes really is the sweet spot.
- Mixing the cheeses right before adding means an even melt and no stubborn clumps.
03 -
- Always slice the chicken and peppers evenly so everything cooks at the same pace.
- Layering the cheese last keeps it from burning and gives you that irresistible bubbly finish.